Name: Chilaquiles Verdes
Total time: 70 min
Ingredients: 1.5 pounds tomatillos, husked; 0.5 medium white onion; 1 serrano pepper; 0.25 cup cilantro, tender stems and leaves; 2 cloves garlic; 0.25 cup vegetable broth; 0.25 teaspoon salt; 10 corn tortillas; 1 cup cooked black beans; 0.25 cup vegetable broth; 8 large eggs, cooked sunny side up; 0.25 cup crumbled queso fresco; 1 avocado, sliced; Thinly sliced red onion and radish for garnish

Chilaquiles Verdes

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This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans.

Wendy Lopez

Published on May 13, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

Nutrition Profile:

Diabetes Appropriate Gluten-Free Healthy Pregnancy High-Protein Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

Salsa Verde

1 ½ pounds tomatillos, husked
½ medium white onion
1 serrano pepper
¼ cup cilantro, tender stems and leaves
2 cloves garlic
¼ cup vegetable broth
¼ teaspoon salt

Chilaquiles

10 corn tortillas
1 cup cooked black beans
¼ cup vegetable broth
8 large eggs, cooked sunny side up
¼ cup crumbled queso fresco
1 avocado, sliced
Thinly sliced red onion and radish for garnish

Directions

To prepare salsa verde: Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.
To prepare chilaquiles: Preheat oven to 300°F. Line a large baking sheet with parchment paper.
Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.
Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.
To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.

Ali Redmond

To make ahead

Refrigerate salsa verde (Step 1) in an airtight container for up to 3 days.

Equipment

Parchment paper

Nutrition Facts (per serving)

505	Calories
23g	Fat
55g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Carbohydrate 55g	20%
Dietary Fiber 13g	46%
Total Sugars 9g
Protein 23g	46%
Total Fat 23g	29%
Saturated Fat 6g	30%
Cholesterol 377mg	126%
Vitamin A 1030IU	21%
Vitamin C 28mg	31%
Vitamin D 90IU	23%
Vitamin E 3mg	18%
Folate 167mcg	42%
Vitamin K 33mcg	28%
Sodium 533mg	23%
Calcium 136mg	10%
Iron 4mg	22%
Magnesium 95mg	23%
Potassium 1041mg	22%
Zinc 3mg	27%
Vitamin B12 1mcg	42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.